Strudels with Chicken, Carrots, and Onions, Baked in the Oven
Baking and Desserts • Russian
Description
Strudels with Chicken, Carrots, and Onions, Baked in the Oven
Ingredients
- Wheat Flour 20 oz
- Milk 5 fl oz
- Chicken Egg 2 pieces
- Vegetable Oil 5 tablespoons
- Salt 2½ teaspoons
- Water 1½ cups
- Chicken fillet 15 oz
- Carrot 2 pieces
- Onion 3 heads
- Soy Sauce 3 tablespoons
- Chicken Seasoning 0 oz
- Ground Black Pepper 0 oz
- Dried Chamomile 0 oz
- Ground coriander 0 oz
- Fresh basil leaves 0 oz
Step-by-Step Guide
Step 1
For the dough: mix 0.5 cups of milk, 2 eggs, 1 tablespoon of vegetable oil, 1 teaspoon of salt, and 0.5 cups of water with a whisk, then add the flour. Knead a non-sticky dough. Refrigerate for 30 minutes.
Step 2
For the meat filling: cut the chicken fillet into cubes, finely chop 1 head of onion, and grate 1 carrot on a coarse grater.
Step 3
Sauté the chopped chicken with the onion in vegetable oil (2 tablespoons) for 5–7 minutes. Add the grated carrot, 1 teaspoon of salt, 1/3 teaspoon of ground black pepper, chicken seasoning, and 2 tablespoons of soy sauce. Sauté for another 10 minutes.
Step 4
For the vegetable filling: finely chop 2 heads of onion and grate 1 carrot on a coarse grater. Sauté in vegetable oil (2 tablespoons) for 5 minutes. Add dried thyme, basil, coriander, ground black pepper (1/3 teaspoon), and 1 tablespoon of soy sauce. Cook for another 5 minutes.
Step 5
Divide the dough in half. Divide one half into two. Roll out the larger portion into a circle that is 8 cm larger in diameter than the baking dish. Place it in the dish, forming edges. Spread the meat filling on top.
Step 6
From the remaining dough, roll out 2 rectangles. Place the vegetable filling on top. Roll the dough into a log. Cut into pieces 3–4 cm thick. Place on top of the meat filling in the dish.
Step 7
Add a bouillon cube to a glass of hot water. Pour over the strudels. Bake at 355°F for 45–50 minutes.
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